Sunday, April 7, 2013

Broccoli Pistachio Soup

This soup is AWESOME. It's so creamy and full flavored from salty pistachios and a drizzle of coconut milk at the end. It's a no fail recipe that tastes less than 30 minutes to make and have on the table.

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Full heads of broccoli and pistachios are slowly simmered together then blended into a creamy, lucious soup with a hint of coconut milk and garlic.

Broccoli Pistachio Soup
serves 3-4
2 tbl extra virgin olive oil
2 heads broccoli, stems and florets roughly chopped
2 garlic cloves, roughly chopped
salt, to taste
4 cups vegetable broth
1/2 cup pistachios, plus more for garnish
3 tbl coconut milk, for drizzling

Saute the broccoli plus stems and garlic in olive oil in a large soup pot over medium heat until bright green and slightly tender, 7 minutes. Season with salt.
Add the broth and pistachios and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Transfer to a blender and blend until completely smooth.
Taste and season for more salt if necessary.
Divide among bowls and garnish with a drizzle of coconut milk and some pistachios.

1 comment:

  1. What a fun soup! I love anything that includes pistachios in a new and unusual way!


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